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    jericsonvillasanta9
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    The document outlines a typical extended menu sequence consisting of 9 courses: 1) A pre-meal bread service, 2) A small appetizer known as an amuse-bouche, 3) A light starter course such as soup or salad, 4) An entreé course traditionally featuring fish, 5) The main course often being red meat or a signature dish, 6) A palate cleanser like sorbet between courses, 7) A cheese course with biscuits and preserves, 8) A sweet dessert course, and 9) A concluding tea or coffee service.

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    menu for fine dining

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    The document outlines a typical extended menu sequence consisting of 9 courses: 1) A pre-meal bread service, 2) A small appetizer known as an amuse-bouche, 3) A light starter course such as soup or salad, 4) An entreé course traditionally featuring fish, 5) The main course often being red meat or a signature dish, 6) A palate cleanser like sorbet between courses, 7) A cheese course with biscuits and preserves, 8) A sweet dessert course, and 9) A concluding tea or coffee service.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views2 pages

    MENU

    Uploaded by

    jericsonvillasanta9
    The document outlines a typical extended menu sequence consisting of 9 courses: 1) A pre-meal bread service, 2) A small appetizer known as an amuse-bouche, 3) A light starter course such as soup or salad, 4) An entreé course traditionally featuring fish, 5) The main course often being red meat or a signature dish, 6) A palate cleanser like sorbet between courses, 7) A cheese course with biscuits and preserves, 8) A sweet dessert course, and 9) A concluding tea or coffee service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    MENU

    EXTENDED MENU SEQUENCE

    1. Bread Service:
    A pre-meal snack for Guests with welcome drinks.

    2. Amuse-Bouche:
    A taster that can be eaten in a bite or two. Can be finger food (with dip sauce)

    3. Starter Course:
    A light meal, like a salad or soup. Or can be local delicacies in a specific place

    4. Entrée Course:
    Served before the main course. Traditionally a fish dish. Small portion od tasty and delicious
    known fish.

    5. Main Course:
    The biggest dish and focal point of the entire dining experience. Can be red meat or chef made
    food for the guest.

    6. Palette Cleanser:
    Traditionally a sorbet served at any point in the menu sequence, but usually after the main
    course. A neutralizer can be chips made of vegetables. Can be fruits locally made into something
    small made just for the guest.

    7. Cheese Course:
    A selection of cheeses served with biscuits and preserves.

    8. Dessert Course:
    The final food course and is often something sweet.

    9. Tea and Coffee Service:


    After the final course Guests enjoy tea, coffee, or a digestif.
    Welcome food

    Appetizer

    Amuse bouch

    Main course

    Desert

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